Keto Thai Curry Coconut Leek Soup Recipes

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KETO THAI CURRY COCONUT LEEK SOUP



Keto Thai Curry Coconut Leek Soup image

An all season, spicy soup with the fresh flavors of coconut, leeks, and the smooth creaminess of tofu. A healthy soup that can be served with a green salad and low carb bread or as a starter for a hearty meal.

Provided by Bran

Categories     Soup

Time 50m

Number Of Ingredients 17

2 tablespoons butter (* or coconut oil for vegan option)
2 leeks (* about 3 cups- the whole leek- very thinly sliced)
1 clove garlic (minced)
32 oz chicken or vegetable broth
¾ cup Carrot (* about 1 medium carrot - thinly sliced)
1 cup fennel (* or celery - thinly sliced (About 4 fennel fronds))
1 teaspoon curry powder
½ teaspoon turmeric (ground)
1 teaspoon ginger (* grated or ½ tsp ground)
⅛ teaspoon ground black pepper
1 pinch red pepper flakes
12 oz coconut milk
12 oz tofu (firm - cubed (or you can sub in mushrooms if desired). I like to sear my tofu but this is a personal preference. See post.)
Basil Leaves
Cilantro
sliced peppers
lime wedges

Steps:

  • Slice all of the veggies before starting.
  • Melt butter in the stockpot over medium heat. Saute leeks, carrots and garlic in melted butter until fragrant and beginning to get tender, about 5 minutes.
  • Add all of the remaining ingredients except coconut milk to the pot. Cover and simmer for about 30 minutes or until the veggies are tender. Taste for seasoning.
  • Add coconut milk and heat until just hot. Do Not boil once the coconut milk has been added.
  • Serve with the garnish of your choice.

Nutrition Facts : ServingSize 8 oz, Calories 165 kcal, Carbohydrate 6 g, Protein 5 g, Fat 13 g, Sodium 457 mg, Fiber 1 g

KETO THAI COCONUT SOUP



Keto Thai Coconut Soup image

With the signature curry and ginger spice, this Thai coconut soup is delicious and also delightfully low in carbs. You can easily turn this Thai soup recipe into a vegetarian dish. Enjoy this creamy soup recipe any time of the year!

Provided by Lisa MarcAurele

Categories     Soup

Time 35m

Number Of Ingredients 13

1 tablespoon Olive oil
1 tablespoon Ginger paste
1 teaspoon Thai red curry paste
2 tablespoons Fish sauce
3 cup Chicken broth
1 Can Coconut milk
1 tablespoon Swerve brown sugar substitute
8 ounces Sliced mushrooms
½ Medium onion chopped
2-3 cup Shredded chicken
1 tablespoon Lime juice
Salt to taste
Cilantro chopped for garnish

Steps:

  • Heat the olive oil in a pot or deep sided skillet over medium heat.
  • Add the ginger paste and curry paste to the oil and saute until fragrant.
  • Whisk in the fish sauce and brown sugar substitute until the sugar is melted and combined.
  • Pour in the chicken broth and coconut milk. Bring to a low boil.
  • Reduce the heat to a simmer and add in the mushrooms and onions. Simmer until the vegetables have softened.
  • Stir in the shredded chicken and lime juice and simmer for an additional 5 minutes.
  • Add salt to taste and garnish with chopped cilantro before serving.

Nutrition Facts : Calories 366 kcal, Carbohydrate 6 g, Protein 28 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 71 mg, Sodium 1069 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving

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